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Chocolate Raspberry Pound Cake

  • 12servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup seedless black raspberry preserves - divided use*

  2. 2 cups all-purpose flour

  3. 1 1/2 cups granulated sugar

  4. 3/4 cup HERSHEY'S Cocoa

  5. 1 1/2 teaspoons baking soda

  6. 1 teaspoon salt

  7. 2/3 cup butter or margarine, softened

  8. 1 (16-ounce) container dairy sour cream

  9. 2 large eggs

  10. 1 teaspoon vanilla extract

  11. Powdered sugar for sprinkling

  12. Raspberry Cream (recipe follows)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Grease and flour 12-cup fluted tube pan.

  2. Place 3/4 cup preserves in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted; cool.

  3. Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and melted preserves; beat on medium speed 3 to 4 minutes until well blended.

  4. Pour batter into prepared pan.

  5. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack.

  6. Microwave remaining 1/4 cup preserves at HIGH 30 seconds or until melted; brush over warm cake. Cool completely.

  7. At serving time, sprinkle powdered sugar over top. Fill cake cavity with Raspberry Cream.

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